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Equipment for Hot-to-serve FoodsPatented surface heating devices with a much faster air-to-solid heat transfer rate than previous air ovens were developed. The accelerated surface heating can brown, sear or crisp much more rapidly than in conventional ovens so that partially prepared food can be finished quickly and tastefully immediately before serving. The crisp, freshly browned surfaces result from the faster heat transfer which does not dry out the food. The devices are then compared to convection ovens and microwave heating processes.
Document ID
19850016430
Acquisition Source
Legacy CDMS
Document Type
Conference Paper
Authors
Smith, D. P.
(Enersyst, Inc. Dallas, TX, United States)
Date Acquired
August 12, 2013
Publication Date
April 1, 1985
Publication Information
Publication: NASA. Lyndon B. Johnson Space Center Food Serv. and Nutr. for the Space Shuttle
Subject Category
Man/System Technology And Life Support
Accession Number
85N24741
Distribution Limits
Public
Copyright
Work of the US Gov. Public Use Permitted.
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